Red Velvet Cheesecake Bites
Red Velvet Cheesecake Bites are little treats that bring together the rich, smooth flavor of cheesecake with the classic, colorful twist of red velvet cake. Each bite is wrapped in…
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Red Velvet Cheesecake Bites are little treats that bring together the rich, smooth flavor of cheesecake with the classic, colorful twist of red velvet cake. Each bite is wrapped in a soft, moist red velvet crumb and topped with a creamy cheesecake filling, making them perfect for anyone who loves a balance of sweet and tangy in a fun, bite-sized form.
I love making these because they’re easy to share and always a hit at parties or gatherings. Plus, they don’t take as long as a big cake to finish, so you get all the flavor without feeling like you’re stuck with a dessert that lasts for days. A little tip I’ve found helpful is to chill them properly so the cheesecake filling holds up nicely and every bite stays perfectly creamy.
When I serve these, I like to pop them on a pretty plate with a sprinkle of powdered sugar or a few fresh berries on the side. They’re great for holiday treats or whenever I want to impress friends with a homemade dessert that looks as festive as it tastes. These bites always bring smiles, and I can’t help but go back for just one more!
Key Ingredients & Substitutions
Red Velvet Cake: The red food coloring gives these bites their signature look. You can substitute with beet juice powder or natural red coloring if you prefer a natural option. Buttermilk adds tang and moisture; if unavailable, mix milk with a splash of vinegar or lemon juice as a quick fix.
Cream Cheese: This is essential for that smooth cheesecake center. Make sure it’s softened to avoid lumps. For a lighter option, you could try part-skim ricotta, though the texture will be slightly different.
Sugar: Granulated sugar works best in both cake and cheesecake, balancing sweetness. You can swap it with coconut sugar for a deeper flavor or use a sugar substitute, but avoid liquid sweeteners as they can change batter consistency.
Vanilla & Vinegar: Vanilla extract adds warmth to both parts, while vinegar reacts with baking soda to give the cake its tender crumb. Don’t skip them—these small ingredients make a big difference in flavor and texture.
How Do You Shape and Coat the Cheesecake Bites Perfectly?
Shaping the cheesecake balls and coating them with red velvet cake crumbs requires a gentle touch to keep everything intact and neat:
- After baking, cool the cheesecake completely before scooping. This helps it firm up and hold shape when rolled into balls.
- Use a small spoon or melon baller to scoop uniform-sized cheesecake pieces for even bites.
- Cut the cake pieces slightly larger than the cheesecake balls to fully wrap each ball without gaps.
- Gently press the cake around the cheesecake, forming a smooth layer. Don’t squeeze too hard or the cheesecake might break.
- Roll the assembled bites in reserved cake crumbs to cover them evenly. This also helps seal the edges for cleaner results.
- Chill the bites thoroughly before serving to allow the coating to set and the flavors to meld nicely.
With patience and care during these steps, you’ll have beautiful, creamy bites with a perfect red velvet crust every time!
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for baking the cake and keeping it uniform.
- Mixing bowls – several sizes help separate dry and wet ingredients easily.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free.
- Small baking dish – for baking the cheesecake layer evenly.
- Spoon or melon baller – scoop evenly sized cheesecake balls with ease.
- Plastic wrap or parchment paper – to line pans and keep the bites from sticking.
Flavor Variations & Add-Ins
- Swap red velvet with chocolate or vanilla cake crumbs for a different base flavor.
- Add a touch of cinnamon or nutmeg to the cheesecake mixture for warm spice notes.
- Mix mini chocolate chips into the cheesecake filling for added texture and flavor.
- Top bites with a small dollop of cream cheese frosting or fresh berries before serving for extra flair.
Red Velvet Cheesecake Bites
Ingredients You’ll Need:
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup buttermilk
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Additional:
- Red velvet cake crumbs (reserved from trimming the cake) for coating
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the batter and cheesecake filling, 20 minutes to bake the red velvet cake, 25 minutes to bake the cheesecake layer, and about 1 hour for chilling the assembled bites. Altogether, plan for roughly 2 hours, including baking and chilling time, before you can enjoy your delicious cheesecake bites!
Step-by-Step Instructions:
1. Make the Red Velvet Cake:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, mix sugar and vegetable oil, then add the egg and stir well. Next, mix in buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually add your dry ingredients to the wet mix and stir until smooth. Pour the batter into your prepared pan and bake for 18–20 minutes. Let it cool completely before handling.
2. Prepare the Cheesecake Filling:
While the cake cools, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and mix well until fully combined. Pour this mixture into a small baking dish lined with parchment paper. Bake at 325°F (163°C) for about 25 minutes or until just set. Allow it to cool completely.
3. Assemble the Cheesecake Bites:
Once cooled, crumble the edges of the red velvet cake to reserve crumbs for coating. Cut the cake into small squares or rounds, just a bit bigger than the spoonfuls of cheesecake you’ll be shaping into balls. Carefully shape the cheesecake filling into balls using a spoon or melon baller. Place each ball on a piece of red velvet cake and gently mold the cake around the cheesecake, fully covering it. Roll the assembled bites in the reserved red velvet crumbs to coat them completely. Chill the bites in the refrigerator for at least 1 hour to help them set. Serve chilled and enjoy these creamy, festive treats!
Can I Use Frozen Red Velvet Cake for This Recipe?
Yes! Just make sure the cake is completely thawed before assembling the bites. Thaw it in the fridge overnight or at room temperature for a few hours, then gently crumble and proceed as usual.
How Long Can I Store Red Velvet Cheesecake Bites?
Store them in an airtight container in the refrigerator for up to 3 days. They taste best chilled, so keep them cold until serving to maintain the creamy texture.
Can I Make These Bites Ahead of Time?
Absolutely! You can prepare and assemble the bites a day in advance. Just refrigerate them well covered, and they’ll be ready to serve when you need them.
What Can I Use If I Don’t Have Buttermilk?
If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using—it works perfectly as a substitute.
